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Full Online Book HomeLearning KitchenRice - Quick Onion Pullao
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Rice - Quick Onion Pullao Post by :Seth_Kallen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3384

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Rice - Quick Onion Pullao

1/4 cup raw cashews
3 tbsp. vegetable oil
1/4 tsp. asafetida -- optional
1 tsp. mustard seeds
1 tsp. turmeric
1 lb. onions (3-4) -- thinly sliced
4 jalapeno peppers -- minced
2 tbsp. fresh ginger -- minced
5 fresh or dried curry leaves
1 1/2 tsp. salt
1 tsp. sugar
4 cups cooked Govindobhog Rice or basmati rice
1/4 cup fresh lime juice


In a small heavy skillet, toast the cashews over high heat, stirring constantly, until golden. Remove from the heat and stir for 15 seconds, then transfer to a plate.

In a large saucepan, heat the oil until it shimmers. Add the asafetida and stir briefly to dissolve, then stir in the mustard seeds. When they stop popping, stir in the turmeric. Add the onions, jalapenos, ginger and curry leaves and stir to coat with the oil.

Lower the heat to moderate and cook, stirring frequently, until the onions start to brown, about 8 minutes. Stir in the salt and sugar. Add the rice; gently turn and stir until wel mixsed and heated through. Drizzle in the lime juice and cook, stirring, 30 seconds. Discard the curry leaves (make sure to leave the dried ones whole). Mound the pullao on a deep platter, top with the cashews and serve.

From Food & Wine 1997 Annual, p. 271
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